Bomboloni alla Crema

Crema Pasticcera

• 500 ml – 2 cups milk
• 50 gms – about ¼ cup flour sifted
• 6 egg yolks
• 150 gms – ½ cup + 2 tbsp sugar
• 1 tsp vanilla extract

Bomboloni

• 250 gms – 2 cups bread flour
• 250 gms – 2 cups Italian “00″ flour or all-purpose flour
• 50 gms – about ¼ cup caster superfine sugar
• 8 gms – 1 package instant yeast
• Seeds from 1 vanilla bean or 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt
• 250 ml – about 8½ ounces warm milk temperature between 40°C and 43°C (105° F and 110° F)
• 3 large eggs
• 50 gms – 3½ tbsp unsalted butter cut into 4 pieces, softened
• vegetable spray
• sunflower oil for frying
• Caster superfine sugar, extra, for rolling